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New Potato and Mince Curry

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“A firm favourite. The original recipe (GOOD FOOD April 2000) says it serves 4. However, it serves myself only twice. Ok, I'm a pig... The addition of flour comes from me - it helps to fry the minced meat nicer and to bind the liquid slightly. I've also made a few other minor changes to the original recipe.”

Ingredients Nutrition


  1. Dry the mince thoroughly with kitchen paper. Dust it with the flour and mix well.
  2. Heat a frying pan and add the mince. Brown it all over, stirring to break it up. Remove from pan and set aside. Add oil and onion to the pan and cook on a medium heat for 5 minutes.
  3. Stir in the garlic, spices and curry paste. Stir fry for 1 minute. Add the mince, potatoes and 600ml/1pint water, bring to the boil and cover if desired. I personally like to cook it uncovered. Simmer for 30 minutes or until potatoes are cooked. Season with salt to taste.
  4. Stir in the spinach and simmer for 1 minute, uncovered, until wilted. Ladle into bowls, top with the yogurt and serve with Indian bread.

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